Cooking is so much more than just cooking. It’s a knowledge built up over time through trial, error and study. All things that some may find intimidating at first. So in order to make you a more confident cook, I’ve created the Captain’s Track. Covering topics from basic skills for beginners to more complex skills and scientific information for the more experienced among us, the Captain’s Track is here to help.
Did you know that pepper used to be used in desserts? Or that people used to use rose water in lieu of vanilla? The posts on Gastronomic History aims to teach you about the history of what we eat and why we eat it.
Don’t panic. This isn’t about teaching you about spherification or how to make clear potato chips (yet). Molecular gastronomy is the science of cooking, and understanding the science will help you be a better cook.
Knowing history and science is actually useless without having the tools to apply that knowledge when it comes to cooking. So skills will be laid out here from larder set up to making basic sauces.